Pho Sa te
This recipe is not like your regular pho, it's called Pho Sa Te. This is hands down a hidden gem. Pho Sa Te takes the classic flavors of traditional Pho and turns up the heat with a blend of spices and aromatics. It's like regular Pho's cousin that's here to spice up your taste buds in the best way possible.
Equipment
- Instant pot
- 5 qt pot
Ingredients
For the Broth
- Ginger charred
- White onion charred
- Shallot charred
- Pho spices Anise Seed, Fennel Seed, Coriander Seed, Cinnamon, Clove, Frctus Amoni
- Bone marrow
- Rock sugar
- Salt
- Water
For Serving
- Beef sirloin your choice of cut
- Pho noodles
- Green onion
- Thai basil
- Onion sliced
- Jalapeño pepper
- Bean sprouts
- Cilantro
- Black pepper
For the Sauce
- Garlic minced
- Shallot minced
- Lemongrass minced
- Fresno peppers minced
- Cooking oil
- Almond/Peanut butter
Instructions
Prepare the Broth:
- Begin by charring the ginger, white onion, and shallot over an open flame or under the broiler until they are nicely charred.
- In a frying pan over medium heat, toast the spices (Anise Seed, Fennel Seed, Coriander Seed, Cinnamon, Clove, Frctus Amoni) for about 1 to 2 minutes, or until they become fragrant and slightly darker in color.
- Blanch bone marrow for 5 minutes before adding it to the broth to remove impurities and ensure a cleaner broth.
- In your 5 qt pot or Instant Pot, add the charred ginger, onion, and shallot along with the Pho spices, bone marrow, rock sugar, salt, and water.
- If using an Instant Pot, set it to high pressure and cook for 60 minutes. For the stovetop, bring the mixture to a boil, then reduce the heat and let it simmer for at least 2-3 hours, stirring occasionally.
- After cooking the bones and spices in the Instant Pot, transfer them to a stove-top pot and bring them to a gentle simmer. Allow it to simmer uncovered for an additional hour, skimming off any foam or impurities that rise to the surface periodically. This extra simmering time will further enhance the flavor of the broth, resulting in a richer and more robust broth.
Make Sa Te Sauce:
- Simply sauté minced garlic, shallot, lemongrass, and Fresno peppers in cooking oil until fragrant.
- Stir in almond or peanut butter until smooth and well combined. Adjust seasoning to taste.
Assemble the Pho Sa Te:
- Once the broth is ready, strain it to remove the solids and return it to the pot. Taste and adjust the seasoning (salt, sugar) if needed.
- Cook the Pho noodles according to the package instructions.
- Arrange the sliced beef sirloin on top of the noodles, followed by the sliced onion, and bean sprouts.
- Ladle the hot broth over the ingredients, ensuring that the beef is submerged to cook it slightly.
- Serve the Pho hot, accompanied by the Sa Te sauce, Thai basil, green onion, jalapeño, and cilantro on the side. Don't forget a dash of black pepper for an extra flavor boost!
Video
Notes
Tips and tricks to make a perfect Pho Sa Te
- Don't wash the ginger before charring
- Blanch the bone marrow with salt
- Simmer the broth on low heat, uncovered
- Use rock sugar and add it along with salt before cooking in the Instant Pot
Tried this recipe?Let us know how it was!